Foodie Friday – Strawberry buttermilk pound cake

Life has been…complicated lately, shall we say, so that’s why my webpage has suffered. I wish I had the energy to write something deep and meaningful tonight, but I just don’t. So here’s a recipe for an absolutely fantastic strawberry pound cake. I made this for my co-workers when we were working crazy hours and they loved it. It really is perfection. What dessert screams summer louder than strawberry cake?

INGREDIENTS:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs at room temperature
1/2 c sour cream
1/2 c buttermilk
1 1/2 tsp vanilla extract
1 1/2 c diced strawberries

DIRECTIONS:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating for 30 to 40 seconds after each addition. In a large measuring cup or small bowl, combine the sour cream, buttermilk, and vanilla extract. Alternately add the flour mixture and sour cream mixture, beating until combined and scraping down the sides of the bowl as needed. Carefully fold in the diced strawberries. Scoop the batter into a single 10 cup bundt pan or two 9×5″ loaf pans, either option coated with cooking spray. Bake cake at 350 deg F for 55 to 65 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto the rack to cool completely. Enjoy!

Based on Week of Menu’s Strawberry Buttermilk Bundt Cake.